Preheat oven to 425 degrees.

Scrub potato skins clean and pat dry.

Peel potatoes, reserving potato for another use/recipe.

Place peelings in a bowl or directly on a rimmed baking sheet. Drizzle with olive oil.

Sprinkle with course ground salt and pepper. Toss to coat peelings evenly.

Bake for 10 minutes. Stir or flip peelings. Bake for 5 minutes longer or until they reach desired crispiness.

Remove from oven. Serve warm or fully cooled.